Roasted Red Pepper, Spinach, And Mozzarella Stuffed Chicken
Elevate your dinner with this Roasted Red Pepper, Spinach, and Mozzarella Stuffed Chicken Recipe—bursting with flavor and surprisingly simple to make!
Ingredients
- 2 tbsp Avocado Oil
- 1 tbsp Primal Palate Italian Seasoning
- 1 tbsp Garlic Powder
- 4 Boneless Skinless Chicken Breast Halves
- Salt & Pepper to taste
- 2 tbsp Butter
- 1 cup jarred Roasted Sweet Red Peppers
- 1 cup Baby Spinach Chopped
- 4 slices Fresh Mozzarella
Instructions
- In a gallon ziplock bag, combine avocado oil, Italian seasoning, and garlic powder for the marinade. Add the chicken breasts, coat them by shaking the bag, remove excess air, and refrigerate for 1 to 12 hours.
- Heat a skillet with 2 tbsp of avocado oil over medium heat. Sear each chicken breast for 2-3 minutes on each side until a light crust forms. Set aside.
- In the same skillet, sauté butter, spinach, and roasted red peppers until the spinach wilts, about 5 minutes.
- Cut each cooled chicken breast 2/3 of the way through and stuff with the red pepper mixture and a slice of mozzarella. Season with salt and pepper. Secure with toothpicks if needed.
- Place the stuffed chicken breasts in a baking dish and bake at 375°F for 20-25 minutes or until the internal temperature reaches 165°F.
Notes
Notes:
To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature.